by Chef Brule Eagan
Since I live in Texas, it’s a cultural requirement that I make a pot of chili from time to time.
There are as many recipes for Texas Chili as there are Texans. Some of them provide an edible result. Some are even tasty.
I like mine, plus it’s really easy to make, although I confess, I’ll open up a can of Wolf Brand Chili to soothe a craving from time to time.
The snobs among Texas Chili aficionados say you cannot have a True Bowl Of Red that includes beans. The hell with them. I like beans in my chili. Who doesn’t like more food?
The snobs among chefs will take me to task for using canned ingredients. The hell with them, too. The finished product tastes good.
Having cursed everyone, I invite you to try this. It’s enough to feed Coxey’s Army, whatever that is. Freeze the leftovers for later. It’ll keep just fine.
One thing more; all of the ingredient measurements approximate how much I actually use. I just go by feel. You may want more; you may want less. Whatever you like! Make it yours!
1 tbsp oil (I use Extra Virgin Olive Oil, but whatever you like is fine)
3 lbs. coarsely-ground 80/20 or 80/15 lean ground beef (if you can only get regular-grind, that’s fine, too)
1 white onion, diced
3 cloves of garlic, minced
1 28-ounce can of diced tomatoes (or peeled if you prefer. Remember, none of this is carved in stone.)
1 bottle of beer (I use Shiner Bock, but, again, it’s up to you, although a dark lager really goes well with the other ingredients)
3 tbsp tomato paste
3 tbsp chili powder
2 tbsp brown sugar
1 tsp sea salt
A dash or two of cayenne pepper sauce (I use Louisiana brand Hot Sauce)
2 cans kidney beans, drained
1 can pinto beans, drained
Heat the oil over medium heat in a large pot or dutch oven. Brown the beef. Use a wooden spoon or spatula to break up the meat during cooking. You want it in small crumbled chunks.
Add the onion and garlic, stirring until tender.
Stir in the remaining ingredients and bring to a boil.
Reduce heat, stir, and cover. Simmer for 90 minutes.
Serve and enjoy.